Oatmeal Scones

Yes...I am using up the buttermilk and then it's done! What better way to use buttermilk than to make scones. One of my favorite foods because they can be sweet or savory- BRILLIANT! Here is a random recipe I found trying to use up other ingredients I had in my house like whole wheat pastry flour! It's much lighter than regular whole wheat flour so it doesn't taste so dense and wheat-y. I'm sure you could substitute all purpose flour, but I haven't look up the conversion.

Recipe:

1 cup butter

2 1/2 cups whole wheat PASTRY flour

1 cup brown sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon (or more like i added)

2 cups oats (old fashioned or quick cooking)

2/3 cup+1/4 cup buttermilk (plus more for brushing on top)

raw sugar for sprinkling on top

Directions:

Preheat oven to 375*. Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut (i used a kitchen aid, but I usually use my hands) in butter until mixture becomes uniformly crumbly. Stir in oats. Add buttermilk and mix gently until a soft dough begins to cling together. Once mixed, put onto a baking sheet in balls. Make your own size! It's fun! Brush with buttermilk and sprinkle on raw sugar. Bake until golden brown and firm when pressed lightly in the center.

*to make less sweet, add 2/3 brown sugar instead

* you can add dried fruit, nuts, chocolate chips, or anything else you want to!

Remember, this is whole wheat pastry flour, so the product will have a different taste if you aren't used to eating wheat pastries, so you may wanna keep in the sugar to counterbalance the taste! Your choice! Either way, they are delicious warm with some butter. I say that about all scones though :) Enjoy!!!

scone update

Now that they have cooled, they are more like a cookie. They are denser than a traditional scone. Not to say they are bad, but don't over cook so they don't get too hard! Like I said before, butter is a good choice for this to offset the sweetness! Otherwise eating them plain is fine. I would opt to eat these warm! However, they made my place smell amazing!!!

Rosemary cornmeal scone

I decided to go a little on the savory side today, but not completely. This recipe has ingredients that compliment both the sweet and savory side! I bet this would be great just simple with some melted butter and eaten warm. They are making my apt smell delicious :)

Ingredients:

1 1/2 cups cold unsalted butter

3 cups all-purpose flour

3/4 cup cake flour 1 3/4 cups cornmeal (I used medium grind- i'd suggest to use fine grind!)

2 tablespoons stemmed and finely chopped fresh rosemary leaves, plus additional small sprigs for garnish

3/4 cup light brown sugar

1 egg plus 1 egg yolk

2 1/2 tablespoons honey

1/2 cup plus 2 tablespoons half and half

1 tablespoon melted butter

1 tablespoon turbinado sugar (sugar in the raw)

Directions:

Chop the cold butter into small squares and put it in the freezer while you gather and measure out the rest of the ingredients

Preheat the oven to 400°F

Combine the flours, cornmeal, chopped rosemary, and brown sugar in the bowl and mix. (i used my kitchen aid) Add the chopped, frozen butter and process it into the dry ingredients in short pulses until the butter is just incorporated into the flour, so it looks crumbly like sand.

Mix egg and yolk, honey, and cream in a bowl. Then incorporate into the dough just until combined. At this point your dough is ready to be put on the baking sheet. I like mine to look rustic so I just made it with my hand into circles. You can also roll out and cut with a cookie cutter.

Brush the tops of the scones with the melted butter, sprinkle them with turbinado sugar, and gently press a rosemary sprig into each one.

Bake until golden brown and the bottoms are slightly colored. All depends on size!